For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?) Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.
But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.
I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.
So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?
So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.
And as always, peace and love to all.
Sriracha Lime Dressing
1 T. fresh lime juice (lemon juice in a pinch)
1 garlic clove, grated
½ c. mayonnaise
¼ c. sour cream
¼ tsp. kosher salt
freshly ground black pepper
2 tsp. sriracha, or more to taste
Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.
Salad Ingredients
1 (15-oz.) can black beans, rinsed and drained
kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained
⅓ c. finely chopped red onion
½ c. diced celery
½ orange, red, or yellow bell pepper, diced
1 c. halved black olives
½ c. sliced pimento stuffed green olives
1 c. halved cherry or grape tomatoes
In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.
This salad is best if made ahead a couple hours before serving. Great the next day too.
And now for something completely different. (This recipe is for all you Monty Python fans out there, and of course, for cucumber lovers everywhere.)
I found this recipe from Chef John one day when I was trying to find yet another way to use the triple pack of English cucumbers we had just purchased at Costco. I knew I could always build a traditional Greek salad, Sunomono salad, or a sliced cucumber salad with a sour cream or Greek yogurt, dill, and red onion dressing. (Recipes on this site BTW.) But I wanted a cucumber salad that was just a bit different for a change. So, I went on an exploratory mission. And this is what I found.
This salad immediately appealed to me because I love rice vinegar, soy sauce, and sesame oil in combination. Plus, I trust Chef John’s recipes. So, in my naivety, I assumed this was a new type of salad invented by Chef John. (I obviously don’t get out often enough.) Because now that I have done some additional research, I’ve learned that smashing cucumbers is an ancient Chinese practice. And pairing a spicy dressing with the coolness of the lowly cucumber is also found in Middle Eastern and various European cuisines. Who knew? Not me, that’s for darn sure.
Anyway, now that I do know, there is no stopping me. Not only is preparing a smashed cucumber salad a quick and easy accompaniment to all kinds of entrées, it allows one to relieve any frustrations one might be feeling at the time by whacking the hell out of a vegetable. Therefore, I see no downsides to this dish. And the fact that one article about smashed cucumber salad called it “all the rage” I find very comforting too. Frankly, I can’t think of any better way to exhibit rage in a socially acceptable manner than by preparing this salad.
So, if you too would like to serve a quick and easy, but uniquely delicious salad, while at the same time relieving stress, this is the recipe for you.
As always, stay happy and healthy.
Peace and love to all.
1 English cucumber, washed and both ends removed
¾ tsp. kosher salt
½ tsp. granulated sugar
1 clove garlic, finely crushed or grated
1 T. rice vinegar
1 tsp. soy sauce
1 tsp. toasted sesame oil
tiny pinch crushed red pepper flakes
1 T. toasted sesame seeds, opt. garnish
Wrap the cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic.
Cut cucumbers in half lengthwise. Then cut into 1 to 1½ -inch wide pieces. (The chunks should not all be the same size.) Transfer to a strainer set over a bowl.
Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes to allow cucumber pieces to release some of their liquid into the bowl.
Whisk the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a medium sized salad bowl. Transfer drained unrinsed cucumbers into the bowl with dressing. Toss to coat.
Cover and refrigerate for about 30 minutes to allow flavors to mingle. Stir again before serving and garnish with sesame seeds.
Please note: This salad is wonderful the next day too. So, it’s fine to make it a day ahead.
There is just something about a peanut butter cookie. Of course, I am a peanut butter lover, so I’m sure that has something to do with why I gravitate to cookies that contain this amazing ingredient. But in my quest to eat healthier, it’s great when I don’t have to add extra fat in the form of butter or oil to a cookie dough. So, in full disclosure, I don’t normally eat natural peanut butter. All that oil that tends to separate just doesn’t appeal to me when spreading it on a piece of toast. But for cookies, that very same oil helps make cookies more tender. And usually, when I use natural peanut butter in a recipe, no other fat is required. Plus, natural peanut butter is better for us because its main ingredient is peanuts, and it doesn’t contain unhealthy additives. Natural peanut butter is basically protein and unsaturated fats which are known to be beneficial for heart health and to help lower LDL cholesterol levels.
So, when you consider the benefits of using natural peanut butter, you will understand why this recipe that I found on the eatingbirdfood.com site appealed to me so much. Natural peanut butter, with the addition of coconut palm sugar, oats, chocolate chips, and coconut – fantastic. What more could a gal ask for in a cookie recipe? Well, that and the cookie contained no gluten. For me not so much of an issue, but for some, a deal breaker. So, I am always on the lookout for great recipes that are made without a spec of gluten.
So, if you too would appreciate a healthier version of a peanut butter chocolate chip cookie, I recommend you give this recipe a try. The cookies are really tasty, easy to make, and don’t make me feel as guilty as other delightful cookies that shall remain nameless.
As always, have fun in your kitchen. Make every mealtime memorable by cooking from scratch. And don’t be afraid to try dishes from different ethnic cuisines. There is nothing more rewarding than trying a dish that contains an ingredient that you don’t normally appreciate and finding that you love it in the new dish. In other words, keep an open mind when trying new recipes. You really can teach an old dog new tricks. (Or an old eater, new ingredients!)
Peace and love to all.
1 c. natural peanut butter
2/3 c. coconut palm sugar
2 lg. eggs
2 tsp. vanilla extract
½ c. rolled oats (certified GF if required)
2 T. oat flour (certified GF if required)
1½ tsp. baking soda
½ tsp. fine sea salt
1 c. chocolate chips
½ c. shredded coconut
Mix the peanut butter, coconut sugar, and eggs together in the bowl of your stand mixer. (You can mix these cookies by hand, but it’s a workout!) Add the vanilla, oats, oat flour, baking soda, and salt. Beat to combine and then stir in the chocolate chips and shredded coconut. (It will appear that you have used too many chocolate chips. But never fear, you can stick them into the dough balls even after they have been formed.)
Using a #40, 1½ tablespoon ice cream scoop (mine has an orchid handle), drop balls of dough on a parchment lined baking sheet. (They can be quite close together because the cookies are not going to spread very much as they bake.) Press each cookie down lightly. Refrigerate at least 2 hours, but over-night is best.
Bake in a pre-heated 375-degree oven for about 13 minutes or until the tops are cracked.
Remove from oven and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
So, I know I have mentioned before that I am not a gourmet. I am just a gal who likes really great food. And I am not a food snob. I mean really, my favorite food is a bacon guacamole burger. So, that said, I definitely do not qualify for gourmet status! And for more proof positive, in addition to a truly great burger, I periodically get a yearning for a really good hotdog. Again, hardly a gourmet food. Except, and I mean this, when the hotdog is made by a specialty butcher shop. Then – all bets are off. But what I never have been able to find until yesterday, was a hotdog bun worthy of the quality hotdogs that are now available at most grocery stores. And yes, I am picky when it comes to both hamburger and hotdog buns. The buns should be tasty as well as able to contain all the meat and fillings while the juices run down my arms and off my elbows. (A condition I find usually happens when I am enjoying a really good burger or hotdog.)
So, in keeping with my new reality (whole wheat flour and reduced sugar) I modified a recipe that I found on the godairyfree.org. site.
And I have to say, this was one of the easiest bread products I have ever made. And the resulting hotdog buns were good enough to have eaten sans the hotdog. Of course, I didn’t, but the bun was just that delicious. And tender, and just the right size to keep my hotdog and extras (mayonnaise, dill pickle relish, ketchup, and old-fashioned yellow mustard) from escaping. This quick and easy to prepare bun simply made for one absolutely delicious hotdog experience.
So, if you too love a great hotdog then this is the bun for you. And sorry there is no picture of the dough made into hamburger buns. But after tasting the dough rolled into hotdog buns, I’m sure it won’t be long before I make hamburger buns. When that happens, I will edit this post and add a picture.
Until then, just trust me and make your own hamburger buns using this recipe. You will not be disappointed.
As always, have fun in your kitchen. There are so many fabulous recipes available on the internet. I can’t imagine ever going back to just having cookbooks. In fact, I haven’t looked at even one of the many cookbooks I own for such a long time it’s almost embarrassing. Because I own some really great cookbooks. Of course, some of them like my Betty Crocker cookbook are being held together with silver tape and stains from cooking incidents. But others are still in pristine condition. But I still keep them around because it’s like having good friends. You may not see them very often, but it’s reassuring to just know that they exist.
So, to all my good friends, I may have been a bit reclusive lately, but never wonder if you are still a part of my life. You absolutely are and always will be dear to my heart. I’m just getting older and slowing down a bit. Think of me like you would one of my cookbooks. On the shelf but always available when needed.
Peace and love to all.
1 c. lukewarm water
2 tsp. granulated sugar
2¼ tsp. or one pkg. instant yeast
1 tsp. fine sea salt
2 T. extra virgin olive oil, plus extra to grease the bowl
½ c. oat flour
2 T. vital wheat gluten*
2 c. whole wheat pastry flour or white whole wheat flour**
In the bowl of your stand mixer, combine the water, sugar, and yeast. Let sit and proof for about 5 minutes or until you start to see bubbles.
Add the salt, olive oil, oat flour, vital wheat gluten, and most of the whole wheat pastry flour to the yeast mixture.
Using your bread hook, knead the dough until it is soft, smooth, and elastic using as much additional flour as required.
Pour a bit of olive oil in the bowl, and using your hands and a plastic spatula, roll the dough into a lightly greased ball. Cover the bowl with a tea towel and let rise in a warm place until doubled, about 1 hour.
Lightly oil a baking sheet or line it with parchment paper.
Transfer the risen dough to a lightly floured surface and punch it down.
Cut the dough into 6 equal portions.
For hotdog buns:
On a lightly floured surface, roll out each portion into a flattened piece of dough about 5-inches long and 4-inches wide. Then tightly roll up the dough to form a cylinder. Tuck in the sides/edges and place each portion on the prepared baking sheet about 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.
Bake in a pre-heated 375-degree oven for 10-12 minutes or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.
Remove from oven and transfer to a wire rack to cool completely before slicing.
For hamburger buns:
Shape each portion into a ball, then flatten slightly to form a bun. Transfer to the prepared baking sheet at least 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.
Bake in a pre-heated 375-degree oven for 10-12 minutes, or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.
Remove from oven and transfer to a wire rack to cool completely before slicing.
*Vital wheat gluten
Any type of whole wheat flour (regular, pastry, or white) does not contain as much gluten as found in all-purpose flour. The protein boost provided by vital wheat gluten adds elasticity to bread dough made with whole wheat flour which results in a less dense product. So, when using any type of whole wheat flour exclusively in a recipe, a bit of vital wheat gluten is always a good idea.
**Whole wheat flour
Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat.
Like regular whole wheat flour, whole wheat pastry and white whole wheat flour too are milled from whole wheat-berries. Unlike their refined counterpart (all-purpose flour), whole wheat flour is not devoid of the bran and germ making any type of whole wheat flour more nutritious than all-purpose flour. The only difference between white whole wheat or whole wheat pastry flour and regular whole wheat flour is simply in the type of wheat used. So yes, whole wheat pastry flour and white whole wheat flour are lighter in color than regular whole wheat flour. But they are not bleached. They are simply milled from a different type of wheat.
While Mr. C. was lightly smoking some steelhead trout for dinner the other night, I was racking my brain to come up with a side dish that would be easy to prepare and could be served cold. It’s hot here in Western Washington right now, so a hot side dish didn’t sound the least bit appetizing. So then, what to fix? I didn’t want a rice dish or even a big old green salad. I wanted veggies, but not just steamed or even oven roasted. Plus, I wanted pasta. And no, I shouldn’t be eating a lot of pasta, but darn, there are just times when the only thing that will do is pasta. Thus, this salad was born of a must be quenched desire and the love of veggies. And really, any kind of fresh veggie could have been used in this salad. I simply used the ones I had on hand and that sounded good to me at the time. But carrot would have been great. I just wasn’t in the mood for carrot. So, this is definitely a salad that begs to be personalized.
And I must say, the salad was very quick and easy to prepare. And it was delicious. And it went perfectly with the Lightly Smoked Baked Steelhead Trout or Salmon. (Yes, this recipe is on this site.)
So, if you too would enjoy a pasta salad that features lots of crunchy fresh veggies and is quick and easy to prepare, this is the recipe for you.
And this is actually one of those salads that tastes better just after it’s been made. So, not having to make this ahead means it’s a perfect dish to prepare for a weekday dinner. And of course, this recipe can be doubled or tripled beautifully. In fact, the next time I make it, even if it’s just for the two of us, I am going to double the recipe. This salad is just that good!
Well, that’s it for now. It’s still hot here in the beautiful Pacific NW, so I’m going to take it easy. I’ve watered what needed to be watered already this morning. So, now I’m on to making refried beans to go along with our tacos this evening.
I am still on a quest to make refried beans as delicious as the beans we used to get in Seattle at Campos Mexican Restaurant on Roosevelt way in the U district. Unfortunately, the restaurant closed in 1982. But I still remember their incredible bean dip. What I wouldn’t give to have that recipe and then pass it on to you. Oh well, we can’t go back. But if I could, that’s exactly where I would be right now instead of torturing all of you who might also remember that amazing bean dip. Anyway, I’m going to try preparing some very spicy refried beans for this evening’s meal. Fresh jalapeño, Frank’s RedHot Sauce, fresh garlic, and onion, chili powder, and cumin. If that doesn’t make for some tasty, refried beans, I don’t know what would! But I know, even if the beans I make today turn out great, they still won’t be as good as the beans that are left in my memory.
So, if any of you have figured out how to make refried beans like Dan Campos did, please let me know. I would be forever in your debt.
And as always, peace and love to all. Oh, and try this salad recipe. It is absolutely perfect for a hot summer lunch or evening meal.
2 T. dill pickle relish
½ c. mayonnaise
2 tsp. Dijon mustard
¼ tsp. seasoned salt
¼ tsp. celery salt
freshly ground black pepper
1 rib celery, finely diced
⅓ c. minced red onion
⅓ c. sliced pea pods or frozen petite peas
½ orange, yellow, or red bell pepper
½ c. diced cucumber
⅓ c. chopped pimento stuffed green olives
½ c. sliced black olives
1 c. small macaroni, cooked al dente, then rinsed in cold water
Whisk the dill pickle relish, mayonnaise, mustard, seasoned salt, celery salt, and black pepper together in a salad bowl. Then stir in the celery, red onion, pea pods, bell pepper, cucumber, green olives, black olives, and al dente pasta. Best served at room temperature.
One of the two loaves I baked in my 8 x 4-inch loaf pans
If you are a Boston brown bread lover, then this recipe should be right up your alley. The only real difference in ingredients between this quick bread and Boston brown bread is in the use of rolled oats and wheat germ in place of cornmeal. And there is no steaming this bread. It goes in the oven just like any other quick bread.
In fact, this is one of the easiest breads you will ever have the pleasure of building. No mixer involved. And you only need to get one mixing bowl dirty in the process. Of course, there are measuring cups and spoons necessary for recipe integrity, but then there are always measuring implements involved in baking. Baking being the chemical changing “thing” that it is!
But truly, this is one of the easiest breads to fix. And one that your entire family will enjoy. I know this as a fact because this was my 4 children’s favorite breakfast bread. They loved it straight out of the oven or toasted the next morning. I used to make a triple batch and every bit of it was gone within 2 days.
Now I bet you are wondering where I got this recipe. And I would love to be able to provide you with that information. But I don’t have the foggiest idea. Maybe that’s because I have been making this bread since the mid-70s. And that my friends, was a long time ago. All I remember is that I added the wheat germ to the original recipe because I was adding wheat germ to any dish that I could. Meatloaf, cookies, bread, you name it. And of course, since I am now on a healthier food quest, I replaced the white flour called for in the original recipe with whole wheat pastry flour and the granulated sugar with coconut palm sugar. And as far as I can tell, there is no discernable difference in the flavor or texture of the bread. And it’s a bloody good thing, because there is no going back even though this was a fairly healthy bread to begin with!
And why I haven’t posted this recipe until now is anyone’s guess. (Actually, I thought I had already posted it, so if you stumble upon it as you peruse this site, please let me know.) (Oh, and please provide me with whatever name I gave it, or I won’t be able to find it a second time. And yes, thank you, I am feeling every one of my 78 years!)
Well, that’s it for today. It’s Friday again and I’m not quite sure how that happened so quickly. Time just seems to be passing at warp speed. I remember hearing older people talk about this very thing when I was younger. And thinking that they were crazy. Now, that I am in the category of being an “older person”, I realize I was the one who was crazy. Time really does fly by when you get older. I’ve kind of always wondered how that works. But I’m too lazy now to do the research required to prove that it actually happens. Of course, I don’t really have to do any research. Einstein got there before me. In the Special Theory of Relativity, Einstein determined that time is relative—in other words, the rate at which time passes depends on your frame of reference. So, I’ve decided that people’s point of reference changes according to their age. I’m sure if Mr. Einstein were still around, he would thank me for that little bit of extra enlightenment.
As always, take the time to have fun. Laugh a lot and often. And seek positivity in others as well as in yourself. We are only here for a very short time. Make the most of the time you have.
Peace and love to all.
1 c. whole wheat pastry flour or regular whole wheat flour
1 c. rye flour
2 T. wheat germ* or wheat bran** (your choice)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
¼ c. coconut palm sugar (granulated sugar can be used if preferred)
1 c. rolled oats
½ c. regular molasses***
1¼ c. buttermilk
1 c. golden raisins
¾ c. chopped walnuts
Combine flours, wheat germ or bran, baking powder, baking soda, salt, coconut sugar, and rolled oats in a large mixing bowl. Gradually stir in the molasses and buttermilk. Then stir in the golden raisins and chopped walnuts. Scoop into a greased loaf pan or pans. Let stand at room temperature for 20 minutes.
Please note: Non-stick pans are best for this recipe.
Bake in a pre-heated 350-degree oven for 1 hour (single loaf pan 9×5-inch) or 40 minutes for 2 8×4-inch loaf pans. A toothpick will come out clean when stuck in the middle of a loaf when the bread is done baking.
Remove from oven and let cool for 10 or so minutes before removing from pan.
Great slathered with butter at breakfast or as a afternoon treat with coffee or tea.
*Wheat Germ
According to healthline.com “Wheat germ has excellent nutritional value as a food supplement, experts say. It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus.
Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. Although it’s removed from most processed wheat products, it is a major nutritional component of whole grain wheat.”
From thehealthsite.com “8 amazing health benefits of wheat germ:
Relieves constipation
Boosts immune system
Lowers blood sugar
If diabetics are skeptical about wheat germ, here is something to convince you otherwise. We already know that this food by product has a high content of dietary fiber. And this can help reduce postprandial blood glucose response. Making whole grains a part of your diet can even help you prevent type 2 diabetes.
Improves cardiovascular health
Reduces cancer risk
Soothes PMS symptoms and improves menstrual health
Fights obesity
Supplies your gut with prebiotics”
**Wheat Bran
According to Bob’s Red Mill “Technically speaking, the wheat kernel has three distinct parts: the germ, the bran and the endosperm. The hard exterior of the kernel is known as the wheat bran, and it is often separated from the other parts of the wheat kernel during the milling process. It’s a source of plant-based nutrients and minerals, and it has both a sweet and nutty flavor. However, wheat bran is perhaps best known as being an amazing source of fiber.”
Wheat germ, however, is richer in protein and packed with important nutrients including vitamin E, vitamin B, and fatty alcohols. In comparison, wheat bran is richer in fiber, three times that of the wheat germ and has more niacin.
***People with diabetes can eat small amounts of molasses as part of an overall healthy diet. According to the American Diabetes Association, the amount of carbohydrate consumed has a greater impact on blood sugar than does the type of carbohydrate consumed — in this case, molasses. If you choose to consume added sugar, whether from molasses or another source, the ADA advises reducing other carbohydrates in the meal so that your total carbohydrate consumption remains in check. For example, if you plan to have a dessert made with molasses after dinner, you might omit the rice or bread from the meal.
Also, from what I have read, offsetting sugar intake with high amounts of fiber is a good plan. And this bread has tons of fiber. So, as an occasional treat, this bread should be OK.
OK, I know I have other quiche recipes on this site, but can you really ever have too many great quiche recipes on hand? Especially recipes for quiches that are a bit healthier than some and also stinkin’ easy to prepare. I think not! Plus, contain ingredients most of us always have on hand. Because, if you are like me, sometimes I don’t have Swiss or Jarlsberg cheese in my refrigerator. But I almost always have mozzarella cheese. (You just never know when a pizza craving might hit you in the middle of the night! For that alone mozzarella cheese must always be available.)
And even though I already feature a non-rollout whole-wheat crust in my recipe for Ham, Caramelized Onion, and Swiss Cheese Quiche, the crust isn’t made with 100% whole-wheat flour. And that’s what I was looking to produce when I first thought about a new and healthier quiche recipe.
And believe me, I looked at a lot of whole-wheat pastry recipes before choosing this one to try. Some included all-purpose flour in addition to whole-wheat flour, some had added sugar, some were all olive oil or all veggie oil, others called for cold water, or melted butter, you name it. So, I finally said to heck with the recipes I could find and came up with my own version. However, I did take inspiration from the amish365.com site. I changed Kevin’s crust recipe somewhat, but his was still the closest I could find to what I had in mind. I just didn’t want to use any sugar, and I wanted to use at least some olive oil. So, I decided to use half olive oil and half veggie oil. And I have to say, this recipe made for one tasty and incredibly easy crust to prepare.
As far as the filling is concerned, it’s pretty standard except for the mozzarella cheese. I was half afraid the filling would be boring because mozzarella cheese has a blander flavor than both Swiss and Jarlsberg cheese, but that was absolutely not the case. It was perfect. A bit salty, but I reduced the salt from ½ teaspoon in my original recipe, to the “pinch” of salt you will find in the perfected recipe below.
So, all in all, I would whole heartedly recommend you make this quiche in the near future.
Well, that’s it for today. It’s predicted to be very hot today and for the next 3-4 days. So, I have already watered all the pots and water needy plants in our yard this morning. The heat pump is working away to keep our house cool, and I have left-over quiche to serve for dinner tonight. All I have to do today is make a big old green salad to accompany the quiche. I should be able to manage that, if of course I pace myself. Which believe me, I have become very accustomed to doing.
I never thought I would reach a time when my diminishing energy would be an acceptable reality. Maybe I’m finally growing up! Because, why should I still have boundless energy when my friends and relatives who are the same age as I am, are also slowing down. What kind of conceit would I have to possess that would make me think I was a human anomaly? Inconceivable conceit, that’s what! So, I am learning to be content with my many blessings. A fabulous husband, wonderful family, true friends, a lovely home, a few medical conditions that cause concern, but none that are life threatening. So, am I going to let my waning energy get me down? Hell no! I’m going to accept it as my reward for living a full and rich life! Now, if you will excuse me, I’m going to take a much-deserved nap!
Peace and love to all.
Crust:
1½ c. stone-ground whole-wheat flour
½ tsp. kosher salt
¼ c. extra virgin olive oil
¼ c. veggie oil
3 T. milk
Place the flour and salt in a 9-inch pie pan and mix until evenly blended.
In a measuring cup, whisk the oils and milk together until creamy.
Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the pie pan and then across the bottom. Form the dough around the rim as flat and even as possible. Prick the crust with a table fork (sides and bottom) and bake for 12 minutes in a pre-heated 425-degree oven. While the crust pre-bakes prepare the filling.
After 12 minutes, remove pie pan from oven. Reduce heat to 350-degrees. Set crust aside.
Filling:
6 lg. eggs
1 c. half & half (or half whipping cream and half low-fat milk)
½ tsp. Dijon mustard
pinch kosher salt
freshly ground black pepper
9 strips thick meaty bacon, chopped and cooked until crisp
2 c. grated mozzarella cheese, divided
¼ c. chopped fresh chives or thinly sliced green onions
1½ c. thinly sliced baby spinach
ground nutmeg
Whisk the eggs, half & half, Dijon mustard, salt, and pepper together. Layer the cooked bacon, 1 cup of the mozzarella cheese, chives, and spinach in the partially baked pie crust.
Carefully pour egg mixture over the layers. Sprinkle remaining 1 cup of mozzarella cheese over the egg mixture. Lightly sprinkle with ground nutmeg. Place strips of aluminum foil over the edge of the pie crust. (The edges are probably already brown from the pre-baking. You don’t want them any darker.)
Bake at 350-degrees for 40-45 mins, or until cooked all the way through. To check if the quiche is set (done), stick a toothpick into the center of the quiche. If it comes out clean, the quiche is ready to come out of the oven.
Remove from oven. Let stand for 5-10 minutes before serving.
I often make extra brown rice just so that I can do something fun with it for a future meal. And the other evening was no exception. Mr. C. wanted to grill steak, so I decided to put the leftover rice waiting patiently for me to do something exciting with it, to good use. But what to do with it? Since it’s summer, I decided to use the rice in a salad. So, I went on-line looking for the perfect salad recipe that contained rice. And as luck would have it, I found this somewhat adapted recipe on the aheadofthyme.com site. I changed things up a bit because I didn’t have all the ingredients called for. I also added more olive oil to the dressing and used my already cooked brown basmati rice instead of cooking up some regular brown rice as directed in the original recipe. Which BTW, I am not going to be using from now on. (To read all about why I am going to refrain from serving regular brown rice any longer, take a quick gander at the information I provided below.) But for now, back to this salad recipe.
First thing I need to state emphatically, is that this salad is absolutely delicious. We both loved it and it is so very easy to prepare. Plus, the salad needs to be made ahead of time to allow the flavors to get to know one another before being devoured. So, easy to prepare, should be made ahead, tastes amazing. Nothing there not to like!
So, perfectly grilled steak and this salad made for a great meal enjoyed on our east facing outdoor table. Shade, good food, and a view of the Cascade Mountains and Port Susan Bay made for a very pleasant meal. Of course, the before dinner martini Mr. C. built me didn’t hurt either. Nor did his wine with dinner.
But the real star of the show was this salad. So, I hope you give this recipe a try. And please do read below about brown rice. I don’t know about you, but there is enough poison going around in the form of societal hate, racism, gun control issues, women’s rights pejoration, etc. without inadvertently and unknowingly adding inorganic arsenic to our diet. Just sayin’!
And just because I know you were wondering; brown basmati rice is a lot tastier than regular brown rice. And, this is important, so read carefully – in my humble opinion, brown basmati rice is a perfect replacement for plain old white rice. It is not chewy like regular brown rice. So, it can replace white rice in any of your favorite recipes and no one will be the wiser. In other words – brown basmati rice rocks!
Well, that’s all the news for today. Mr. C. has a gig in Oak Harbor on Whidbey Island this evening. As the crow flies, we are talking about 12 miles from our home. However, because of all the surrounding water, the driving distance is about 60 miles. And not a 70 mile an hour highway to be had. But it is worth the drive. Listening to great jazz (Herding Katz Jazz Nonet) with some of the best players around while eating Southern BBQ at Orlando’s. (Again, some of the best around.) Life just doesn’t get much better. Plus, it’s Friday. And even if I have been retired for 20 years, Friday night is still super special. May you too have a super Friday night. And a great weekend.
Peace and love to all.
3 T. extra virgin olive oil
2 T. fresh lemon juice, or more to taste
1 lg. clove garlic, finely minced
¼ tsp. dried oregano
½ tsp. fine sea salt
freshly ground black pepper
2 c. cold cooked brown basmati rice (see recipe below)
2 c. baby spinach, roughly chopped
1 c. cherry or grape tomatoes, sliced in thirds
½ c. diced cucumber or 1 lg. rib celery, diced (or both, why not?)
¼ c. thinly sliced red onion
⅓ c. sliced kalamata olives
⅓ c. crumbled feta cheese
Whisk the olive oil, lemon juice, garlic, oregano, sea salt, and pepper together in a small bowl.
Gently stir the cooked rice, spinach, tomatoes, cucumber or celery, red onion, kalamata olives, and feta cheese together in a salad bowl. Pour on the dressing, stir gently, and refrigerate until ready to eat.
It’s best to let this salad happily sit covered in your fridge for at least 1 hour before serving. Perfect as aside dish or as the main course.
RICE COOKER BROWN BASMATI RICE
1 c. long grain brown basmati rice*
2⅓ c. water
1 T. unsalted butter
½ tsp. kosher salt
Wash the rice to remove excess starch and use a colander to drain well. Add the rice, water, butter, and salt to the rice cooker and stir to combine. Select the brown rice setting on your rice cooker. Once finished cooking, fluff before serving.
*Brown Basmati Rice
Most types of rice, particularly white rice, have a high glycemic index. Basmati rice, however, is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.
In addition to a lower glycemic index, basmati rice contains a significant amount of fiber. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Or if you have diabetes, when eaten in moderation, it doesn’t cause sugar spikes as much as regular white rice. In addition, the fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.
Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.
While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. Brown basmati rice from California is also the lowest in arsenic. Arsenic?
Arsenic in Brown Rice
According to consumer Reports “Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rice.
Rice that’s grown organically takes up arsenic the same way conventional rice does, so don’t rely on organic to have less arsenic.”
Sometimes, what you really need for a main dish that is plenty flavorful, but really needs to be served on a bed of something fairly innocuous, is a dish like this creamy polenta. So, this is possibly the recipe you have needed all your life too without knowing how much you needed it! That is, if you are anything like me.
Because, until recently, I tended to be the kind of cook who often got carried away with too much flavor or richness. Fortunately, I have realized the error of my ways, even if it has come a bit late in my cooking career. Take last night for an example of holding back on flavor and richness for the betterment of the finished product.
Jim and Margo were coming to dinner to help us celebrate the 14th anniversary of moving into our home here on Camano Island. And because they had been with us all that move-in day, Jim cooking dinner, and Margo helping daughter Paula put things away in the kitchen, I decided that fixing dinner for them was absolutely called for. Plus, we wanted to see them anyway.
As I was planning the menu, I realized that Parmesan cheese was already going to be used in both the salad (Italian Salad) and as a garnish for the Chicken Cacciatore with Parmesan Polenta. So, to prove an old cook can learn new tricks, I decided not to use Parmesan in the polenta. But how to make it flavorful enough, while possibly skimming off a few calories, but still providing a creamy, tasty base for the chicken.
I had read somewhere that cream cheese would work well in polenta. So, I took my regular recipe, used water instead of milk, lowered the butter by 1 tablespoon, and used half a package of cream cheese in place of the Parmesan. And I was really pleased with the result. Creamy to the max. And delicious without adding more richness or flavor to the already very savory sauce that surrounds the chicken pieces. So, all in all a screaming success if I say so myself!
So, next time you are in a quandary about what to use for a base or side dish instead of pasta or mashed potatoes, give this simple to prepare polenta recipe a try.
Well, it’s sunny and beautiful here in the northwestern part of Washington. Mt. Baker appears to be happily basking in the sun surrounded by a few puffy white clouds who have obviously come to show their respect for this most glorious stratovolcano. Port Susan Bay is so calm it looks like a sheet of light blue glass. Our yard is full of happy looking plants, many of which are in bloom, and I have leftovers to serve for dinner tonight. This is what I define as a perfect day.
May you too have a perfect day. And as always, peace and love to all.
4 c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) low fat, Neufchatel,or regular cream cheese
Heat salted water to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling water to prevent any lumps from forming.
Lower the heat to a very low simmer and add the pepper. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
Stir in the butter and cream cheese. Taste and add more salt if necessary.
In my quest to eat healthier and stay away from white flour and sugar, I have been doing pretty well. But the main thing I miss is not sweets, it’s bread. Good old fashioned homemade bread. You know, the kind that smells wonderful as it’s baking and tastes even better when slathered in room temperature butter. Bread is totally my downfall. I simply must have bread in my life. So, after doing more research than I care to admit to, I have come to the conclusion that no two diabetic experts agree on mostly anything! Every article I read is a contradiction. Some experts say you can eat this or that, and the next article I read says just the opposite. Although almost every article I read says I can continue to eat leafy greens, fatty fish, eggs, Greek yogurt, nuts, and olive oil. Great! I love them all. But they aren’t bread!
However, another type of edible most articles reference as being good for diabetics are under the classification – whole grain. So, to my thinking, that means that stone-ground whole grain flours (oat, wheat, rye) should be OK. So, I’m going with that.
Now you realize, I am not going to sit down and eat a half loaf and think that’s OK. That would be ridiculous. But a piece of whole grain toast in the morning along with my eggs, homemade granola (lots of oats, nuts, seeds, dried fruit, etc.), fresh fruit, and Greek yogurt should be just fine.
So, as I work out new bread recipes like this one, I will keep you posted. And since I let my old sourdough starter die an honorable death a few months ago, I decided to start a new one without even a teaspoon of white flour to its name. I plan to use this sourdough starter using rye flour in all my future sourdough bread recipes.
And if it gives my other recipes as wonderful and tangy a sourdough flavor as it did with this recipe, I may give up writing this lucrative food blog and start my own bakery. Because this bread is absolutely delicious with all the tang we all so desperately need in our lives. (It must be that the local bacteria are especially fond of rye flour.) Who knows, and more importantly, who cares? It works, that all that matters.
Well, that’s it for now. It’s sunny and warm here on the island. With just enough breeze to allow us to sit outside. Which is just exactly what Mr. C. is doing. I plan to join him shortly.
Peace and love and happy summer to all.
Mr. C. enjoying our courtyard in the late afternoon sun (and shade).
1 c. rye sourdough starter, room temperature (see recipe for rye starter below)
1½ c. stone-ground dark rye flour
1 c. slightly warm water
2 tsp. active dry yeast
1½ – 2 c. stone-ground whole-wheat flour
1½ tsp. kosher salt
2 T. honey
olive oil
Day 1:
Combine room temperature starter, rye flour, and water in the bowl of your stand mixer. Cover with plastic wrap and let stand on your counter overnight.
Day 2:
Add the active dry yeast, one cup of the whole wheat flour, salt, and honey to the bowl and using your dough hook, beat the mixture until the dough comes together. Knead for several minutes until the dough is smooth and springy. Add the rest of the whole wheat flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness. However, this dough should remain somewhat tacky. There should be a bit of the dough that wants to stick to the bottom of the bowl.
Pour a little oil over the dough, the using your hands and a stiff rubber spatula, roll the dough into a lightly greased ball. Cover with plastic wrap and let rise about 60-90 minutes in a warm place or until doubled in size. (When you think it has risen enough, use your finger to make a small dent in the dough near the side of the bowl. If the dent remains, the bread is ready for Baking Option 1 or 2.)
Baking option 1: Baking your bread on a baking stone or greased baking sheet
Punch down dough to release air; shape into a round loaf (boule) or an oval (batard). Place on a baking stone lightly sprinkled with flour or cornmeal or a greased baking sheet. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.
When ready to bake, cut 2-3 deep slashes on top of loaf. Let sit for 5 minutes, then lightly mist with water. Bake in a pre-heated 425 oven for 10 minutes. Reduce the oven heat to 400 degrees and bake another 20-25 minutes or until loaf is browned and sounds hollow when tapped on the bottom. The internal temperature of the bread should be about 205 degrees before it is removed from the oven. Let cool completely on a wire rack before slicing.
Baking option 2: Baking your bread in a clay baker (Cloche)or Dutch oven
Punch down dough to release air; shape into a round loaf (boule) and place on a rectangle of parchment paper. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.
Meanwhile pre-heat your oven to 425 degrees with your clay baker or Dutch oven inside. You want to heat the clay baker or Dutch oven as the oven heats.
When ready to bake, cut 2-4 deep slashes on top of boule. Let sit for 5 minutes. Carefully remove the clay baker or Dutch oven from your oven and take the lid off. Gently pick up the dough using the corners of the parchment paper. Lower the dough onto the clay baker or into the Dutch oven and replace the hot lid. Place in the oven and bake covered for 25 minutes. (I have found that if I use my clay baker, I first set it on a baking pan. It is much easier and safer to lift in and out of the oven, rather than just lifting the clay baker itself. You don’t have to do it my way, but it works well for me.) (For this recipe, I actually prefer my clay baker over my Dutch oven because the bottom doesn’t get as dark when baked on the clay baker.)
After 25 minutes carefully remove the lid and continue baking for about 15 more minutes. The internal temperature should be about 205 degrees when the bread is removed from the oven.
Carefully lift the bread off of the clay baker or out of the Dutch oven. Place on a wire rack and let cool completely before slicing.
RYE FLOUR SOURDOUGH STARTER
1½ c. water
2½ tsp. active dry yeast
2 c. rye flour
In a large glass container, dissolve the yeast in warm water. Let stand 5 minutes. Add the rye flour; stir. Cover loosely with plastic wrap. Let stand in warm place for 2 to 3 days. Stir twice each day.
The starter can be used for baking at this point or placed in the refrigerator for later use.
To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.
Replenish remaining starter with 3 parts rye flour to 2 parts water and 1 teaspoon sugar. Stir until blended. Some lumps may remain.
Cover loosely and let stand in warm place for 10 to 12 hours or overnight. Stir and store in refrigerator. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active. Or replace used starter with equal parts rye flour, water, and a pinch of sugar.
Please note: This starter is a lot thicker than most sourdough starters. So, don’t be surprised if you don’t need quite as much flour as directed in other recipes.
